Chia seeds: They're not just for novelty toys anymore. Try the antioxidant-rich, high-fiber seeds in this breakfast dish created by the Test Kitchen. When soaked overnight in almond milk, the chia seeds set into a light "pudding." Drizzled with maple syrup and a sprinkling of pomegranate seeds, the nutty, surprisingly filling pudding may replace sugary cereals or pancakes as your favorite sweet way to start the day. Consider it an overnight delight.
Chia-Pomegranate PuddingRecipe from the Tasting Table Test Kitchen
Yield: 2 servings
Cook Time: 5 minutes (plus 1 hour for the almond milk to steep and overnight refrigeration for the pudding to set)